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Pumpkin Pie-In-A-Jar

From: www.myownlabels.com

What You’ll Need:
• (10-15) 4 oz regular mouth jelly jars, or (5-8) half-pint wide mouth jars.
• Accompanying lids and bands.
Filling
• 2 cups pumpkin puree (store bought or freshly roasted)
• 1 1/2 cups heavy cream
• 3/4 cup packed brown sugar
• 1/2 teaspoon salt
• 2 eggs, plus the yolk of a third
• 3 teaspoons pumpkin pie spice
For The Crust
• 2 cups unbleached all-purpose flour
• 1 1/2 stick (3/4 cup) cold butter
• 1/2 teaspoon salt, or to taste
• 2 teaspoons sugar

Mix all of the ingredients for the filling together in a bowl and set aside.

Place the ingredients for the crust into the bowl of a food processor, and pulse until combined. The butter should be evenly distributed throughout the flour mixture in a coarse crumb.

Press the mixture into the sides and bottoms of your clean and dry jars. The mixture should stick to itself once pressed. If not, add another tablespoon or two of cold butter and pulse until you’ve reached desired consistency.

Once all your jars are coated with crust, spoon in the filling, leaving 1/4 inch headspace. Place lid and band over pies and store in the freezer until ready to bake.

Note: As an optional flourish, add nuts, crumbled cookies, or dough to the top of your pies. For my pies, I used dough stamped with a leaf-shaped cookie cutter to decorate the top.

To bake, preheat oven to 425°F. Bake pies for 15 minutes, and reduce heat to 350°F. Bake for another 20-30 minutes, or until an inserted toothpick comes out clean.